1 1/4 c. raw white rice
1/4 c. butter, melted
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1/4 c. French salad dressing
1/4 c. milk
Any number of pieces of chicken
Parmesan cheese
Slivered almonds

Combine all liquids together and mix well. Pour 1/2 of liquid into rice and place in greased casserole. I use long Pyrex baking dish. Lay pieces of chicken on top of rice. Do not season chicken. Pour the remaining 2/3 cup of liquid on chicken. Generously sprinkle Parmesan cheese on top. Put slivered almonds on top of cheese. Bake uncovered in preheated oven at 325 degrees for 2 1/2 hours. Serves 8 to 12. May be prepared the previous day and refrigerated. Let stand at room temperature before placing in oven. This is truly an elegant dish.